May 12, 2013

salted toffee matzah

this is probably one of the easiest desserts i've ever made. and i hear it's kosher, too! it doesn't require many ingredients and i think anyone could do it.

i found this recipe on pinterest (God bless it!!) and have been saving it for awhile. the original post is from baked bree, so be sure to check it out. this blog is awesome. also, their pictures are far more dreamy than

okay, let's get started! first you'll need:
a box of matzos
a bag of chocolate chips (or around 12 oz)
a teaspoon of vanilla
a cup of brown sugar
one stick of butter
sea salt
whatever nuts, mints, etc. you might have around the house

...and the oven preheating to 250 degrees.

you'll want to line a cookie sheet with foil. i promise, this is the best thing you can do. it gets a little crazy and sticky so it's super easy to just roll up the foil when you are done.

so first, you'll heat up your butter in a small sauce pan over medium heat. once it's good and melted, add your sugar, and stir it really really well. while it's cooking, line 3-4 matzo's on a cookie so:

when all the sugar has dissolved in the butter and it's bubbling nicely, remove from heat and add your vanilla. then pour it all over your matzos. YUM!!

(is there really a better smell than butter and sugar cooking on the stove? i think not.)

 when it looks like this, put it in the oven for about 25-30 minutes (depending on the temperament of your oven). i did mine for 25 minutes. and oh my, did my kitchen smell amazing!

pull it out of the oven, and add a beautiful layer of chocolate chips. then, pop the whole thing back in the oven for about 4 minutes so they get nice and melty-like.

 can't you just imagine how good this must smell?

take a small spatula, or whatever tool you can find in the kitchen (i used a cheese knife, oh yes i did!), and just gently spread the chocolate. i was surprised how easy it spread. it'll look like this when you're done:


at this point, be sure to add some kind of salt to it. i couldn't find my pink himalayan sea salt, so i used a finer one. any salt will do (but seriously, get some sea salt). you will for sure want to salt this, especially if you use unsalted butter, like me. then you can add any topping you want! i happened to have some pecans laying around. almonds would be fantastic too! or peppermint!

you're pretty much done at this point! just put this all in the fridge for about 2 hours to let it set. then break it up in to pieces and taste a few bites for yourself. 


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